Bulgur With Pasta Recipes

BULGUR WITH PASTA

Steps:

• Boil 2 cups water. Pour the water over the bulgur in a heatproof container. Cover and let stand until the water is absorbed, about 30 minutes. Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.
• Meanwhile, cook the pasta according to package directions and drain.
• Combine the cooked bulgur and pasta in a serving container. Stir in the margarine to melt. Then stir in the Parmesan cheese and scallions. Season with salt and pepper, and serve.
• Bulgur is made from steamed and cracked whole wheat berries. When cooked, it has a chewy texture and a flavor that is reminiscent of brown rice, though somewhat nuttier. A staple in Near and Middle Eastern cuisine, bulgur is perhaps best known as the main ingredient in tabbouleh salad. This easy-to-prepare whole grain is a great addition to a healthy, varied diet. Basic cooking directions are above (Step 1).
• Use bulgur as a bed of grain for hearty bean dishes. It's especially good with chickpeas and black-eyed peas.
• Bulgur pilafs can be made by adding cooked beans or toasted nuts to the cooked grain; dried fruits, chopped scallion, and fresh herbs are good embellishments.
• Like other grains, bulgur makes a tasty base for hearty cold salads such as Fruited Bulgur Salad (page 48).
• Calories: 227
• Total Fat: 5g
• Protein: 8g
• Carbohydrate: 36g
• Cholesterol: 3mg
• Sodium: 125mg

BOW TIES WITH ARUGULA, OLIVES, BULGUR AND TOMATO WEDGES

Steps:

• Bring a large pot of water to a boil and salt it. Put oil in a large, deep skillet over medium heat. When hot, add onion and garlic and cook, stirring until softens, about 5 minutes. Stir in olives, then add lemon juice and tomatoes. Sprinkle with salt and pepper and cook until tomatoes are just heated through. Turn off heat.
• When water comes to a boil, add bulgur. Let water return to a boil, then add pasta. Cook bow ties until tender but not mushy (start tasting after 5 minutes). Reserve some cooking water, then drain in a strainer to trap grains with pasta.
• Toss pasta and bulgur with tomato mixture, adding some cooking water if needed. Stir in arugula and almonds, taste and adjust seasoning. Let rest for up to 15 minutes. Stir again and serve.

QUICK BULGUR BOLOGNESE

Steps:

• Add bulgur wheat to a pan with 1 1/2 C boiling water.
• Reboil, cover and take off the heat to absorb the liquid.
• In your favourite pan, saute onions and garlic in the oil until softened.
• Add capsicum and cook for a further 5 minutes, or until soft.
• Add zucchini, tomatoes, puree, herbs,salt,sugar and pepper.
• Cook over very low heat whilst you are boiling up pasta of your choice.
• Add bulgar, cook for 2-3 minutes and check seasoning.
• I serve this over spaghetti, with parmesan on the side for those who like it.

HOW TO COOK BULGUR

Steps:

• Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

BULGUR, SPINACH AND TOMATO CASSEROLE

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Transfer to a large bowl.
• Pulse the tomatoes with their juice in a food processor. Heat 1 tablespoon of the olive oil over medium heat in a large, wide skillet or a shallow 3-quart saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the tomatoes, sugar, salt to taste, and allspice or cinnamon. Bring to a simmer, reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a fragrant sauce, about 20 minutes. Taste, adjust salt and add freshly ground pepper.
• Steam the spinach until it wilts, 1 to 2 minutes, rinse briefly with cold water and squeeze out excess water. Do this by the handful to get out all the water. Chop coarsely. Add to the bulgur. Add the mint and the chickpeas if using, 1 tablespoon of olive oil and 1/2 cup of the tomato sauce and toss together.
• Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Spread the bulgur mixture in the dish in an even layer. Top with the remaining tomato sauce. Sprinkle on the cheese. Drizzle on the last tablespoon of olive oil. Bake 30 minutes, or until the top is lightly browned. Remove from the heat and allow to sit for 10 minutes before serving.